Butter Chicken

A rich and creamy Indian dish made with marinated chicken in a spiced tomato sauce, perfect for serving with naan or rice.

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Course: Main Course

Cuisine: Indian

Keyword: Butter Chicken, chicken, curry

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: servings

Calories: 450kcal

Ingredients

For the Chicken Marinade

1 lb boneless chicken thighs cut into bite-sized pieces
1/2 cup plain yogurt preferably whole milk yogurt
1 tbsp ginger-garlic paste can be made by blending equal parts ginger and garlic
1 tbsp lemon juice freshly squeezed
1 tbsp garam masala a spice blend available in stores
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp red chili powder adjust to taste
1 tsp salt to taste

For the Sauce

2 tbsp butter unsalted
1 medium onion finely chopped
1 tbsp ginger-garlic paste same as above
1 can crushed tomatoes 14 oz can
1/2 cup heavy cream for richness
1 tbsp sugar to balance acidity
1 tsp garam masala for flavor
1/2 tsp salt to taste
1/4 cup fresh cilantro chopped, for garnish

Instructions

Marinate the Chicken

In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, garam masala, cumin, coriander, turmeric, red chili powder, and salt. Mix well to coat the chicken evenly.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This allows the flavors to penetrate the chicken and tenderize it.

Cook the Chicken

Heat a skillet over medium-high heat and add 1 tablespoon of butter. Once melted, add the marinated chicken pieces in batches to avoid overcrowding the pan.
Cook the chicken for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add the remaining tablespoon of butter. Once melted, add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the ginger-garlic paste and cook for another minute until fragrant.
Add the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat to low and stir in the heavy cream, sugar, garam masala, and salt. Cook for another 5 minutes, allowing the flavors to meld.

Combine and Serve

Add the cooked chicken back to the sauce and simmer for an additional 5 minutes to heat through.
Garnish with chopped cilantro before serving. Serve hot with naan or rice for a complete meal.

Notes

For best results, marinate the chicken overnight. Adjust the spice levels according to your preference. This dish can be made ahead of time and reheated, as the flavors deepen with time.

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